Lamb Racks with Salsa Verde and Panisse

Lamb:

• 2 to 3 racks of lamb
• 2 teaspoons Kosher salt
• Freshly ground black pepper
• 2 tablespoons pure olive oil
• Maldon salt to finish

Salsa Verde:

• 1 celery heart (with leaves), finely minced
• 1/2 bulb fennel, finely diced
• 1/2 cup flat-leaf parsley, finely chopped
• 1/2 cup extra-virgin olive oil
• 1 shallot, finely minced
• 3 tablespoons capers, chopped
• 3 tablespoons finely chopped anchovies
• 3 tablespoons marjoram, chopped
• Zest of 1 lemon
• 1 tablespoon red wine vinegar
• Salt to taste
• Black pepper to taste

Panisse:

• Pure olive oil for greasing, plus more for frying
• 3 cups water
• 1 teaspoon salt
• 2 1/4 cups chickpea flour
• 1 tablespoon extra-virgin olive oil

Prepare the lamb: preheat the oven to 425°F. Season the lamb racks well with salt and pepper. In a large skillet over medium to medium-high heat, place the two tablespoons of pure olive oil into the pan and brown the racks of lamb on both sides, about 2 minutes per side. 

Place an oven rack over a sheet pan. Remove the lamb from the pan and set it on the sheet tray. Roast the lamb racks in the oven for 10 to 12 minutes, or until a meat thermometer reaches 120°F. Remove the lamb from the oven and allow it to rest for 10 minutes in a warm place. (Note: we suggest the doneness level be medium-rare, so the internal temperature should be about 125-130°F.)

Make the salsa verde: in a medium bowl, combine all of the ingredients. Mix well and season to taste with salt and pepper.

Make the panisse: lightly oil a 9-inch square sheet pan or cake pan with the pure olive oil and set aside. In a large pot over medium heat, heat the water and salt until warm. Whisk in the chickpea flour, stirring vigorously until combined, about 4 minutes. 

Switch to a wooden spoon and cook, stirring frequently for about 10 minutes, or until thick. Add the extra virgin olive oil. With a rubber spatula, place the thickened chickpea mixture onto the oiled pan and smooth it out so it’s even. Let the panisse cool. Once cool, turn the molded panisse onto a cutting board and slice into 2-inch squares. Note: This is best prepared a day ahead of time, but can be done a few hours before. It needs to cool thoroughly.

Fry the panisse: heat about a 1/2 inch of  pure olive oil in a large skillet over medium-high heat. Carefully added the panisse squares and fry until crisp and brown on both sides, about 2 to 2 1/2 minutes per side.

To serve, place the panisse down on a large platter, cut the lamb into chops, and drizzle everything with the salsa verde. Season the meat with additional Maldon salt.